Blueberries, ginger, and crunchy pecans make a winning combination in these warm and tasty breakfast oatmeal cups. A super convenient, make-ahead meal that is loaded with nourishment and perfect for taking on the road.
1/4cupfinely chopped crystallized ginger, 1 teaspoon ground ginger plus 1 tablespoon brown sugar
1 1/2cupsmilk (cow's milk or plant-based milk)
1/4cupSprouts maple syrup
1cupfresh or Sprouts frozen blueberries(no need to thaw)
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, mix together the oats, pecans, ginger, baking powder, and salt.
In a medium bowl, whisk together the milk, eggs, maple syrup, and vanilla until blended.
Pour the milk mixture over the oats and stir well to combine.
Add the blueberries and stir until mixed into the oats.
Fill the muffin cups with the oatmeal mixture, figuring about 1/3 heaping cup per muffin.
Bake until the oatmeal is just barely set and slightly brown across the top, about 30 minutes.
Let cool for 10 minutes to firm them up before serving. If you didn't use paper liners, run a knife around the perimeter of each cup and use the knife as a lever to lift them out of the pan.
Store in a ziplock bag or container the refrigerator for up to three days or in the freezer for up to one month.